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Hummus with a twist!
In this post, I wrote about hummus’s origins (debated for years), ideal characteristics, and benefits and gave some tips on how to eat it.
In this same post, you will also find some tips and tricks and why some steps are done, such as why it is important to garlic and lemon juice together for some minutes, before blending them with the rest of the ingredients, or why we cook the chickpeas with baking soda.
This recipe is a variation of the classic hummus, it’s a “hummus with a twist”. “With a twist” because some of the ingredients that go in this recipe are not present in the classic one. Such as sun-dried tomatoes and basil, which add a tart flavor and give the recipe some freshness.
It might seem to be a bit weird combination but give it a try!
Just like the classic recipe, this one goes very well with pita bread, some vegetables, such as carrots and cucumbers, sandwiches, and salads.
Hummus with Sun-dried Tomatoes and Basil Recipe Ingredients:
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Chickpeas: The base! Ideally, you cook chickpeas from scratch, but to make it simpler and faster, the canned chickpeas work really well.
Tahini: Choose a good tahini, because the recipe requires a good amount of it, which means it will impact the flavor.
Olive Oil: It is not used in a great amount, but it impacts the flavor and texture. So, choose a good one also! It is good to use it on top of the hummus as a garnishment and for the taste.
Lemon: It gives brightness to the recipe and helps to control the harshness of the garlic.
Sun-dried Tomatoes: One of the non-classic ingredients in this recipe! It will add a tart flavor to the recipe.
Basil: It will add some freshness to the recipe.
Cumin: It helps with the seasoning and gives an extra layer of flavor.
Baking soda: It helps with the chickpeas cooking process.
Cold water: It helps with the process of turning chickpeas into a paste and also with the texture of the hummus.
Salt: It enhances the flavor.
How to make Hummus with Sun-dried Tomatoes and Basil:
Just like the classic hummus recipe, this is a simple recipe with a delicious result! Here is how you make it:
First, rinse the canned chickpeas and boil them with baking soda for about 20 minutes or until they are mushy.
While the chickpeas are boiling, mince the garlic and squeeze the lemon to get the juice, and add these two ingredients in a separate bowl or cup. Let them rest for a bit.
Once the chickpeas are ready, rinse them with cold water and put them in a food processor with the other ingredients, except the water.
Start with the food processor and blend the ingredients and during this process add the cold water.
Blend it until obtaining an ultra-creamy, smooth texture, and adjust the flavor if needed.
Your hummus with a twist is ready!
Garnish it as you like.
In the batch of the picture, I added smoked paprika, sesame seeds, and chili flakes, with a drizzle of olive oil and fresh basil.
Hummus with Sun-dried Tomatoes and Basil
This recipe is a “hummus with a twist”. Some of the ingredients that are not in the original recipe, but gives a nice extra taste are dried tomatoes and basil.
- 400 g chickpeas (, rinsed and drained)
- ½ cup tahini
- 2 medium-to-large garlic clove (, minced)
- 10 pieces of sun-dried tomato
- ½ cup basil
- 1 lemon (, juice )
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2-4 tablespoons ice water
Ideally you will start from scratch, cooking the dried chickpeas with baking powder, until they are very soft. If you don’t have too much time, it’s ok, you can cook canned chickpeas also – I usually rinse them before boiling them with baking soda. For the canned chickpeas, I usually let it boil for 20min, after the boiling process starts.
While the chickpeas are boiling, prepare the garlic with the lemon juice. Mince the garlic and squeeze the lemon to get the juice, and add these two ingredients in a separate bowl or cup. Let them rest for a bit.
Once the chickpeas are ready, wash them in cold water. You can remove the peel that came off of the chickpeas, but it’s not necessary.
In a food processor, add the chickpeas, tahini, sun-dried tomatoes, basil, the mix lemon juice-garlic, salt, cumin, olive oil, and blend it. While blending, add the cold water. Blend it until obtaining an ultra-creamy, smooth texture.
Taste it and adjust as needed – you might like it more lemonish or saltier. Blend it after every adjustment.
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